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Texas Beef Chili

Source of Recipe

From "Williams-Sonoma Comfort Food" by Rick Rodgers


Recipe Introduction

"What makes chili Texan? Most Lone Star chili masters eschew beans and tomatoes. To them, chili is all about meat—beef only—and the chile seasoning. But, if you want to keep your bowl balanced and delicious, heap on the vegetable toppings and serve with a square of naturally whole-grain cornbread—just don't tell the Texans!"

List of Ingredients

â—¦ 2 teaspoons whole cumin seeds
â—¦ ¼ cup pure ancho chile powder
â—¦ 1 tablespoon Spanish smoked paprika
â—¦ 2 teaspoons dried oregano
â—¦ 4 pounds boneless beef chuck roast
â—¦ Kosher salt and freshly ground pepper
â—¦ 3 tablespoons olive oil
â—¦ 1 large yellow onion, chopped
â—¦ 1 jalapeño, seeds and ribs removed, chopped
â—¦ 1 large red bell pepper, seeded and chopped
â—¦ 4 cloves garlic, chopped
â—¦ 1 ½ cups (12 fl oz) lager beer
â—¦ 1 cup beef stock, broth, or water
â—¦ 2 tablespoons yellow cornmeal
â—¦ Shredded Cheddar cheese, chopped red onions, sour cream, and minced jalapeño chiles, for serving


Recipe

Heat a frying pan over medium heat. Add the cumin seeds and heat, stirring often, until toasted (you may see a wisp of smoke), about 1 minute. Transfer to a mortar and finely grind with a pestle (or use a spice grinder). Transfer to a bowl and add the ancho chile powder, paprika, and oregano. Mix well and set aside.

Cut the beef into ½-inch cubes. Season with salt and pepper.
In a Dutch oven, heat 2 tablespoons of the oil over medium-high heat. In batches to avoid crowding, add the beef cubes and cook, turning occasionally, until browned, about 5 minutes per batch. Transfer to a plate.

Add the remaining 1 tablespoon oil to the pot. Add the onion, jalapeño, bell pepper, and garlic and reduce the heat to medium. Cover and cook, stirring occasionally, until the onion softens, about 5 minutes. Uncover, add the spice mixture, and stir well for 30 seconds. Stir in the beer and stock. Return the beef to the pot, cover, and reduce the heat to low. Simmer until the beef is fork-tender, 1 ½ to 2 hours.

Remove the chili from the heat and let stand for 5 minutes.
Skim off any fat that rises to the surface. Return the pot to medium heat and bring to a simmer. Transfer about ½ cup of the cooking liquid to a small bowl, add the cornmeal, and whisk well. Stir into the chili and cook until lightly thickened, about 1 minute.

Season with salt and pepper. Spoon the chili into warmed bowls and serve hot, with bowls of Cheddar, onions, sour cream, and jalapeños on the side for sprinkling on top.

Makes 8 servings



• Lighten It Up:
At the risk of making some Texans hoppin' mad, add 1 cup (7 ounces) cooked kidney or pinto beans to your chili and heat through just before serving. You can also add 1 cup (8 ounces) or so of chopped canned tomatoes. Ancho chiles are relatively mild, so if you want a hotter chili, add some cayenne pepper. This chili is excellent served with cornbread or warmed tortillas to capture every last bit of the brick-red sauce.